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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is my husbands grandmothers recipe. You can't get any easier or lower cost than this. My daughter loves this as does anyone who's tried it. I was sceptical it would taste good when I first learned to make it but was pleasantly surprised. My father in law adds a little garlic powder to his serving, I like to add lots of black pepper to mine. I serve this with a salad and a nice loaf of Italian bread. Ingredients:
1 lb ditalini (elbows would work here too) |
2 (15 ounce) cans peas (with liquid) |
1 (15 ounce) can diced tomatoes |
2 tablespoons tomato paste |
2 teaspoons salt (more or less..to salt water for pasta) |
grated pecorino romano cheese (or parmesan) |
Directions:
1. Fill pasta pot about 1/2 way with water and generously salt the water.
2. *you will not be draining the water it will make your 'broth so more is better than less you can always remove some before adding other ingredients.
3. Boil pasta according to package directions.
4. Turn off heat. Do not drain water. It should be soupy. If there is an abundance of water do take some out.
5. Add peas with water, diced tomato and tomato paste.
6. Stir well until tomato paste is dissolved.
7. Serve in individual bowls each topped with a generous amount of grated cheese.
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